Lunch to go!
Sturdy salads that aren’t made up of lettuce are the way to go when it comes to packed lunches so you aren’t in danger of anything wilting. This green bean salad is really good and it’s delicious with the lamb. You can double the recipe and make enough to have for supper and then take the left overs to work the next day. #cookonceeattwice
Lamb koftas with green beans, chorizo, tomato and feta
For the lamb:
300 g quality lean lamb mince
1/2 lemon juice
1/2 tsp ground coriander
1/2 teaspoon ground chilli
1 tsp ground cumin
200g green beans
100g chorizo, chopped into slices or dice
Handful of cherry tomatoes, halved
8 mint leaves, finely sliced
1/2 lemon, juice and zest
Salt and pepper
20g feta crumbled
For the lamb: Simply mix all the ingredients together and shape into balls.
Fry / grill or BBQ for 6-8 minutes until cooked through
To make the salad simply fry chorizo until crispy and then add the tomatoes and cook for a minute or so until they are melting but not mushy.
Cook the green beans and once cooked drain and dunk in ice water immediately. Then add to the chorizo. Add a drizzle of olive oil, lemon juice and lemon zest, chopped mint and crumble in the feta
I’m eating @skinnytaste paleo picadillo on repeat alllll week long. I love it because it fills my belly and uses loads of colorful veggies like farm-fresh tomatoes, green peppers, onions, and local grass fed beef that I get in my Hen House CSA bag. I like to serve my picadillo on steamed spaghetti squash and I use a whole jar (small size) of capers and brine because it is my favorite part! This recipe is easy to make and only requires one pan - I use my wok!
The pregnancy exhaustion is finally gone & this mama is feelin’ more like herself + regardless of the lack of sleep I have from nursing a newborn. 🤷🏻♀️
- Prepped some sweet potato toasts last night while making sweet potato fries for dinner and woke up SO happy that I did.
Topped them off with vanilla Greek yogurt, blueberries, strawberries, raw honey, and lots of cinnamon. Happy #toasttuesday 🍓
Enjoy the season with friends and share this simple Pecan-Crusted Goat Cheese + Apple appetizer🥂Pairs beautifully with a glass of rosé! Click link in bio for recipe: https://www.lifealittlebrighter.com/2018/05/pecan-crusted-goat-cheese-apple-appetizer-rose-pairing/
New recipe alert: homemade granola. It is actually quite easy to make, it saves all the packaging that store bought granola comes in, and it doesn't contain all those things that upset my body. Not that I eat granola that often, but it's nice to have the option. Not that I share this recipe for myself in the first place. Find the real reason with the recipe on my website. Just look for this image to read all about it.
Debo reconocer que no he probado muchos marmitakos en mi vida,
Pero lo que sí puedo decir es que este es de los mejores, si no el mejor.
#Orioborn de @gruposagardi lo incorpora en su carta de verano aún siendo un guiso de cuchara de aquellos que pueden hacer resbalar la gota por la sien.
Ya que hay que sudar, que sea con gusto.
Tremendo plato que comparte cartel con un ensalada de tomates de la huerta (atención al mexicano), piparras y otras delicias típicas de la gastronomía vasca.
I really miss the smell of croissants in the Sunday morning air and the slow weekend mornings complete with a coffee and a book. My resolution for autumn is to reconnect with my sourdough starter and the art of slow living and slow baking. Starting with my long-neglected but dearly loved almond croissant recipe. Stockholm dwellers, prepare to be fed!
toast game going strong with this BANANA toast🍌🤩 this breakfast was the PERFECT post pilates fuel to replenish those muscles💪🏻 I toasted up ✌🏻 slices of @ambitiouskitchen’s tahini flax banana bread that I made yesterday (so freaking good) and topped it with some Greek yog mixed with flax seeds, nana slices, a drizzle of @nutista banana PB, cinnamon, cacao nibs, and 🐝 pollen💯 this combo was soooooo good, I could have had like five more slices🤤 awayways, I hope you all have a wonderful Tuesday with some delicious af toast💛
It’s *almost* apple-picking season, and I am READY! 🙌🏻 This APPLE CRUMB CAKE is at the top of my fall baking list. Super thick crumb topping, soft cinnamon-spiced apples, and a little glaze. Perfection! 🍏 Recipe in my profile! .
I love baking with fruits because its natural sweetness makes it a fun challenge to see how little sugar I can add until it’s sweet enough #alwaysandforeveranerd 🤓
I realized the blueberry filling for my pie makes a delicious topping on its own so I’m adding the recipe here for those who want it
2 cups blueberries, divided
Approximately 4 tablespoons sugar
Mash 1.5 cups blueberries to release the sweetness. Simmer on a low flame with the sugar. You may want to add a bit more or less sugar depending on your taste and how sweet your blueberries are. When the sauce starts bubbling turn off the flame and add the rest of the blueberries. Enjoy with yogurt, cheesecake, oatmeal, or anything else you want to add it to 😋
Viel schneller und einfacher geht es unter der Woche wohl nicht - einfach ein Pita-Brot mit Humus und Pesto beschmieren, Räuchertofu salzen und pfeffern und mit Grünzeug belegen 😍😍😍 Seit gestern ist der Urlaub offiziell vorbei und nun gehts mit frischem Elan an neue Projekte 😊😎🙋🏼
This is the year of getting the most out of the basil in my garden... 3 XL batches of pesto so far... •••••
CoStaring my Fiddle Leaf Fig: Pierre Escargot, one seriously finicky SOB. Who is actually quite happy currently ❤️
Хорватия для меня- это, в том числе, и это пирожное 😇- много нежного, насыщенно-ванильного шелковистого заварного крема между двумя слоями хрустящего слоеного теста. Пирожное "Кремшнит". Я его купила и съела, но у меня же есть и рецепт 😉, напишу его ниже ⬇